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'''Sour Herb, Spice and Vegetable beer''' is mixed fermentation or sour beer with the addition of spikesspices, herbs or vegetables. These beers, along with [[Soured Fruit Beer|Soured Fruit Beers]] would fall into [http://www.bjcp.org/docs/2015_Guidelines_Beer.pdf 2015 BJCP style] of 28C - Wild Specialty Beer. Here we will discuss the use of spices, herbs and vegetables in sour beers and give recommendations based off of those brewed by MTFers and commercial brewers.
==Major Heading==(To do)===Sub Heading=Spices==
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For spices, generally fresher is better. Whole spices maintain their freshness better than pre-crushed spices, and it is recommended to use the freshest spices you can get and to crush them fresh right before using them rather than to use pre-crushed spices. On a home scale this can be easily accomplished with a mortar and pestle. Commercial producers may find that blenders or coffee grinders are better for larger spice quantities. Some types of spices, such and flowers or leaves, may not need to be crushed before use. These spices can be found fresh as well as dried, and fresh spices will generally have stronger or more complex aromatics.
===When and how to add===
Spices are commonly added between flameout on the hot side and secondary on the cold side. In order to preserve the aromatic properties of spices, they are generally better added later in the brewing process.
Tinctures, etc.
==Usage SuggestionsHerbs==
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===When and how to add===
==Vegetables==
Many vegetables, such as squashes/gourds and root vegetables contain starches which you may wish to convert to fermentable sugars by including the vegetables in the mash.
===When and how to add===
==General Usage Suggestions==
(in progress)
This table gives some suggestions based off of what has worked for MTFers and commercial breweries. It is not a completely exhaustive list, and you are encouraged to add your experiences and experiment outside of this list. Before using anything, be sure that it is safe to use and does not pose a health risk. Parts of some plants which have other parts commonly used for spices as well as plants similar to those used as spices can be toxic (e.g. Rhubarb leaves, parts of elderberry plants, some varieties of juniper).
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| Coconut || || || || ||
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| Mushrooms || || || || || Upright White Truffle Gose; [http://jesterkingbrewery.com/introducing-jester-king-snoerkel Jester King Snörkel]